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Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Method

Start with the quinoa crunch… 

 

Pre-heat the oven to 150°C. Mix everything in a large bowl and then spread out evenly on a parchment lined baking tray. Cook for 15 minutes, check half-way through and give it a good stir. Allow to cool completely.

 

Next make the compote… 

 

Combine everything in a heavy saucepan and cook gently for 10 minutes or until the apples are soft and the blackberries have released their juices.

 

For the porridge…

 

Combine everything in a heavy based saucepan and cook gently for around 20 minutes, stirring constantly. If it gets a little too thick simply add a little water.

 

When cooked, spoon into bowls and top with compote and a little quinoa crunch. The left over quinoa crunch will keep for a week in an airtight container.

 

Ingredients

Quinoa porridge:


½ cup white quinoa soaked in plenty of cold water over night and then drained


1 tin coconut milk


¼ cup water


1 tablespoon maple syrup


½ teaspoon cinnamon


Quinoa crunch:


1 cup raw quinoa


½ cup flaked almonds


½ cup coconut flakes


3 tablespoons sesame seeds


1 tablespoon maple syrup


1 tablespoon melted coconut oil


A pinch of salt


Apple blackberry compote:


250 grams blackberries


2 sweet eating apples, peeled, cored and chopped into medium chunks


1 tablespoon maple syrup


Juice ½ lemon


Serves: Serves 2-4


Dietaries: VEGAN, GF

Method

Start with the quinoa crunch… 

 

Pre-heat the oven to 150°C. Mix everything in a large bowl and then spread out evenly on a parchment lined baking tray. Cook for 15 minutes, check half-way through and give it a good stir. Allow to cool completely.

 

Next make the compote… 

 

Combine everything in a heavy saucepan and cook gently for 10 minutes or until the apples are soft and the blackberries have released their juices.

 

For the porridge…

 

Combine everything in a heavy based saucepan and cook gently for around 20 minutes, stirring constantly. If it gets a little too thick simply add a little water.

 

When cooked, spoon into bowls and top with compote and a little quinoa crunch. The left over quinoa crunch will keep for a week in an airtight container.

 

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